3 tablespoons olive oil
12 pc. Lamb tenderloin 3-4 oz. each
12 pc cremini mushrooms - cut in half
12 pc cippolini onion - cut in half
12 pc grape tomato
½ cup lamb stock or low sodium beef broth
2 lbs spinach leaves - de-stemmed, coarsely chopped
¼ lbs arugula
¼ cup white wine
2 cups balsamic vinegar reduced to ¼ cup
1 clove garlic
1 pc finger hot pepper ( or jalapeno ) seeded
1 bunch basil
¼ cup olive oil
Pulse all marinade ingredients in food processor until smooth - consistency is reached, coat tenderloin thoroughly, and marinade overnight.
Set heavy fry pan on medium high heat, add oil. Sear lamb tenderloin and add onion and mushroom. Reduce heat to medium and add grape tomato. Cook for five minutes, turning lamb and vegetables occasionally. Deglaze pan with white wine and add stock. Reduce stock by one half. Serve over spinach, arugula and drizzle balsamic reduction over top.